These Sourdough Steamed Bao Buns with Einkorn are easy to make and remind me of soft and fat taco shells. I filled mine with BBQ-pulled chicken, but the possibilities are endless for what you can use to fill them.
Bao Buns are the monthly bake for the Bread Baking Babes. Karen of Karen’s Kitchen Stories chose these steamed buns as the monthly challenge for October to celebrate World Bread Day.
Converting the steamed buns to sourdough and einkorn
I decided to make my version with sourdough instead of yeast and use all-purpose einkorn flour instead of regular all-purpose flour. It took me three tries to get it right.
The first batch of dough fermented too long in the refrigerator. The second batch turned out okay, but the buns stuck to the parchment and didn’t open up very easily.
I tried again, and although these sourdough einkorn buns aren’t as fluffy as their white-yeasted counterparts, I was pleased with the results. They didn’t stick to the parchment, and they opened up without tearing. This allowed me to easily fill them with the pulled chicken.
My Dog ate the Filling for these Sourdough Steamed Bao Buns
I didn’t quite get these buns made in time for World Bread Day because my dog ate my homework, as they say. He ate the filling, and because I couldn’t think of anything else to use for filling, the first batch of dough sat in the refrigerator for almost a week.
You’re probably wondering why Charlie ate the filling, so let me give you the backstory.
Originally, I was going to use the BBQ-pulled turkey I made with the leftover turkey from the Holidays last year. The frozen turkey meat had been in the freezer for nine months, so I decided to thaw it and use it in these buns before it went to the freezer abyss never to be heard from again.
The issue arose when I had to put my car in the shop the Tuesday morning after I made the dough and while it was cold fermenting in the refrigerator.
At the time, I had no idea the shop was going to keep my car for the rest of the week. I could’ve rented a car, or asked for a ride, taken Uber, etc., but I kept thinking my car would be ready any minute. However, in the end, it wasn’t ready until Friday afternoon.
In the meantime, Charlie ran out of food, and the only thing I could think to give him was, you guessed it, the BBQ-pulled turkey. He thoroughly enjoyed it!
Back to the sourdough bao buns. While the car issue and the dog running out of food issue were happening, the first batch of dough was fermenting in the refrigerator. It was too far gone, so it had to be discarded.
Ferment overnight, and add the baking powder the next day
After I got my car back from the shop, I tried again. This time, I decided to fill the buns with pulled chicken. The second batch was pretty good, especially with the BBQ-pulled chicken; however, I thought I could improve the results, so I tried again using a slightly different technique.
The technique I used, and the one outlined in my adapted recipe below, is to make the dough using sourdough instead of yeast, but add the baking powder the next day.
Along with the baking powder, I added a teaspoon of white rice vinegar to help integrate it into the dough and activate the baking powder. It also provided a nice flavor.
Need ideas for filling the Bao Buns?
If you need ideas for filling these delicious baos, check this Link for lots of ideas.
If you prefer, you can make them tiny, Momofuki-style, for appetizers. This recipe would make about 25 tiny versions.
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Sourdough Steamed Bao Buns with Einkorn
- Yield: 10 1x
Description
These Sourdough Einkorn Bao Buns are easy to make and remind me of soft and fat taco shells. I filled mine with BBQ-pulled chicken but the possibilities are endless for what you can use to fill them.
Ingredients
- 2 cups (250 grams) all-purpose einkorn flour, plus more for rolling out the dough
- 2 Tbsp sugar
- 25g active sourdough starter (100% hydration)
- 1/2 cup (120 grams) water, about 100 degrees
- 1 teaspoon neutral oil, plus more for brushing parchment
- 1/2 teaspoon baking powder *
- 1 teaspoon white rice vinegar *
* Add the baking powder and vinegar after the overnight cold ferment
Instructions
Day 1: Evening
- In a medium bowl, add 25 grams of active sourdough starter. (If your starter is already active, whether it’s at room temp or you recently fed it and then refrigerated it, you can use it as-is. If it’s been dormant in the fridge and not very bubbly, you can build a quick levain first: 5g starter + 10g water + 10g einkorn flour; let it get bubbly/active, about 6–10 hours, then use the full 25g.) Pour in the water and whisk until the sourdough is completely incorporated. If using einkorn flour, start with 100 grams of water and add more as necessary.
- Add in the flour and sugar. Mix using a Danish dough whisk or wooden spoon until the dough starts to form.
- Add the oil and knead until smooth. The dough will be slightly sticky. Cover with a damp towel or plastic wrap, and let rise on the counter 30 minutes to one hour.
- Perform a stretch and fold and return the dough to the bowl. Cover tightly with plastic wrap and place in the refrigerator overnight, up to 12 hours.
Day 2: Morning or Afternoon
- The next day, take the dough out of the refrigerator and allow it to warm up to room temperature for 45 minutes to 1 hour.
- Sprinkle ½ teaspoon baking powder over the dough. Pour 1 teaspoon of white rice vinegar over the baking powder. Work into the dough using your fingers until it is thoroughly incorporated into the dough. Let the dough proof for 45 minutes to 1 hour.
- Cut parchment paper into 10 four inch squares. You could also use lettuce leaves. (The purpose is to keep the buns from sticking to the steamer). The first time I made the buns, I used parchment squares, for this batch, I used a parchment circle that fit nicely inside the bamboo steamer. I also greased the parchment so the buns didn’t stick to it.
- Deflate the dough and divide it into 10 equal pieces (about 43 grams each). Give each piece a quick knead.
- On a floured surface roll the dough out into a 3-inch by 6-inch rectangle with rounded edges. Fold the dough in half lengthwise, grease lightly with oil, (to help the buns open up easily without tearing) and place on a parchment squares or circle. You may not be able to steam them all at once, depending on the size of your steamer.
- Cover lightly with oiled plastic wrap or a damp towel, and repeat with the rest of the dough pieces. Let proof for 30 to 45 minutes, until slightly puffy.
- Bring a pot or wok of water to a steady boil (just slightly more than simmering) and fit your pan or wok with a steamer, bamboo basket, or steaming rack just above the water. Place the baos in the steamer, cover, and steam for 12 minutes. Cool slightly, fill with a filling of your choice, and eat.
Notes
You can refrigerate or freeze leftovers. To reheat, thaw and re steam for 3 minutes, or wrap one in a damp paper towel and microwave for 20 to 30 seconds.
Adapted from Karen Kitchen Stories Steamed Bao Buns (https://www.karenskitchenstories.com/2018/10/steamed-bao-buns-world-bread-day.html)
- Category: Bao Buns
See what the other Bread Baking Babes had to say about these Steamed Bao Buns:
- Karen’s Kitchen Stories – Karen
- Blog from OUR Kitchen – Elizabeth
- A Messy Kitchen – Kelly
- Judy’s Gross Eats – Judy
- My Kitchen in Half Cups – Tanna
- Feeding My Enthusiasms – Elle
- Bread Experience – Cathy
Happy Baking!
Cathy
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